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Lemon Jelly
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
530Calories
3 gProtein
140 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein2.8 g
Carbohydrates140 g
Fiber7.1 g
Sugars126 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium12 mg
Potassium409 mg
Calcium90 mg
Iron1.2 mg
Magnesium26 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C141 mg
Vitamin A12 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate46 mcg
Choline16 mg
Caffeine0 mg
Water470 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 72. The excerpt below is the record exactly as published.
LEMON JELLY. Grate the outsides of two lemons and squeeze the juice ; add one cup sugar ; boil three minutes. CUnhRANT JELLY. Simmer your fruit over a slow fire ; when nearly boiling take off and squeeze through a sieve; to every pint of juice add one pound and a quarter of white sugar, and boil until it jellies when dropped on a plate. LEMON JELLY. Two ounces of isinglass, one quart of waiter, boil, add one pound of sugar, clarify and when nearly cold add the juice of five lemons and the grated rind of two oranges and two lemons
Cook this with the app: pantry check, scaling, and the assistant.